It’s been a long while ever since I share a recipe on my blog. I’ve been sharing my homecooked vegetarian/vegan meals on my Instagram as it has always been easier for me to share it across Instagram. Just snap and post!
But I’ve got this recipe that is worthy to share it on my blog because I finally found a way to make a perfect pancake recipe with the right amount of every ingredient without having to use eggs as well. It isn’t that fluffy but it just turns out fine – and healthy.
So, Bob’s Red Mill organic 7-grain pancake and waffle mix do the trick for me. That’s because previously, I would make pancakes from scratch but it doesn’t always turn out right – no fluffy, too dense or too watery. It’s probably because I didn’t get the proportions right. But I do not have to worry about the proportions now because Bob’s Red Mill organic 7 grain pancake and waffle mix already had all the essential ingredients added. All I need to do is to add eggs, milk and oil.
Here’s the pancake recipe shared on the packaging:
1 cup of Organic 7 Grain Pancake and Waffle Mix
1 egg
1 tbsp of oil
3/4 cup of cold milk
Blend 1 cup mix, 1 egg, 1 Tbsp of oil and 3/4 cup cold milk into a mixing bowl. Mix until you achieve a smooth consistency. Cook on preheated griddle at medium heat. Flip the pancakes when edges begin to brown and bubbles show in the centre. Flipping pancakes are the fun part!
However, what I decided to do is to make these vegan-friendly by substituting milk with soymilk and eggs with chia seeds.
Here’s the vegan-friendly version of the recipe:
Serving: 1 – 2
1 cup of Organic 7 Grain Pancake and Waffle Mix
1 tbsp of chia seeds mixed with 2 tablespoons of water
1 tbsp of olive oil
3/4 cup of cold soymilk
Leave the chia seeds to soak in water for about 15 minutes till you achieve this gluey or pudding-like consistency. This would make the best egg replacement for any egg-containing recipes.
Try to use soy milk with no sugar or reduced sugar. I like to use Fortune’s Traditional Soymilk because it only contains 2 ingredients – non-GMO soya beans and cane sugar – without any use of preservatives which are found in most brands of soymilk.
You have to let the chia seed soaked and get expanded about twice its size.
Mix everything well. But if you find that the consistency is too thick, you can add a little soymilk to dilute it. That was what I did because the chia seeds absorb water really quickly.
I had a great time flipping the pancakes because once the combination of ingredients is right, the pancake cooks very easily. The trick to getting round pancakes is to use a soup ladle to standardise the amount of pancake batter to spread on the pan.
I used some olive oil to oil the pan. Let it sizzle then I just add some batter to test out the heat. So, usually, the first pancake will turn out oily because it absorbs all the oil. I would, thus, only serve the subsequent pancakes get heated and bubble up very quickly.
Serve it with some sliced bananas or your favourite fruits. As for the syrup, I mixed some coconut sugar with carob powder and cocoa powder. I also add in a dollop of peanut butter. That is why the syrup looks too thick…and sinful.
With this pancake mix, I don’t have to spend money purchasing baking soda which I hardly use. So, if you are like, cooking only for yourself, pancake mix is the way to go.
Do you know that you could make waffles and cake with this pancake mix too? I’ve yet to try them out.
